The Connecticut Farm Table Cookbook: 150 Homegrown Recipes from the Nutmeg State
256
The Connecticut Farm Table Cookbook: 150 Homegrown Recipes from the Nutmeg State
256eBook
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Overview
From Connecticut’s seafood shacks to its 4-star farmhouse restaurants—locavore recipes and more
The Connecticut Farm Table Cookbook brings home cooks a stellar collection of 150 delicious recipes from the Nutmeg State’s celebrated chefs and the dedicated farmers, fishers, ranchers, foragers, and cheese makers they partner with to create dynamic New American and New England fare. This is the best of regional and farm-to-table cuisine from food producers and purveyors whose commitment to sustainability and quality is evident in everything they do.
As consumers have demanded more locally grown foods, more organics, and foods with fewer additives, the locavore movement has taken hold across the U.S. Every state and region has their own unique products and their own version of healthful, wholesome, innovative cuisine. The Connecticut Farm Table Cookbook showcases delectable specialties that the state’s growers and chefs are creating using local microgreens, heirloom lettuces, sunchokes, ramps, quail eggs, Burrata, bison, chevre, heritage-breed pork, oysters, and more. Recipes are presented clearly and are easy to follow; they utilize ingredients that are readily available no matter where you shop.
Along with mouthwatering recipes and beautiful photography you’ll be treated to fascinating profiles of food producers, chefs, and restaurants. This celebration of Connecticut’s healthy, sustainable food scene is a collection to savor and return to again and again.
Product Details
| ISBN-13: | 9781581576412 |
|---|---|
| Publisher: | Countryman Press, The |
| Publication date: | 06/02/2015 |
| Series: | The Farm Table Cookbook |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 256 |
| File size: | 72 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Christy Colasurdo is the former Special Sections Editor at New York magazine, an award-winning writer, and co-founder of a company delivering wholesome foods from small Vermont farms to customers’ front doors. Colasurdo writes regular features for Westport, Fairfield Living, and other regional magazines, and is a contributor to CTbites.com, the definitive guide to the Connecticut food scene. She is also the author of Restaurant 2000 and Bar Excellence (Rizzoli). She lives in Westport, CT, with her family, and serves on the Board at Wakeman Town Farm and Sustainability Center.
Table of Contents
Breakfast
March Farm 17
Sugary Apple Muffins 18
Rose's Berry Farm, LLC 19
Blueberry Muffins 20
Blackberry River Baking Co. 21
Blackberry River Scones 21
Red Flannel Hash 22
Freund's Farm Market & Bakery, LLC 23
Pumpkin Bread 24
Farm to Hearth 25
Baked French Toast 26
Arethusa al Tavolo 27
Eggs "Manolo Blahnik Style" 28
Soups and Salads
Barberry Hill Farm 31
Pistou Soup 32
Blue Lemon Restaurant 33
Aruguia and Endive Salad with Apples, Celeriac, Caramelized Walnuts, and Cider Vinaigrette 33
Thompson Street Farm, LLC 35
Carrot and Sunflower Sprout Salad with Basil Vinaigrette 36
Heirloom Restaurant and Lounge 37
Starlight Farm's Kale Salad with Sour Cherry Vinaigrette 38
The Wharf Restaurant at Madison Beach Hotel 39
Heirloom Tomato and Burrata Salad 40
Mediterranean Pasta Salad with Fennel, Basil, and Fresh Mozzarella 41
The Oak Room, Copper Beech Inn 42
Baby Kale "Caesar" with Fried Capers, Anchovies, and Herbed Crostini 42
Lobster, Tomato, and Burrata Salad 44
White Gate Farm 45
Moroccan Chickpea and Carrot Salad 46
Holcomb Farm 47
Beet and Carrot Slaw with Raspberry Vinaigrette 48
Bread Salad 49
Holbrook Farm 50
Smoked Chicken, Apple, and Walnut Salad 51
Union League Cafe 52
Salad of Mixed Baby Greens and Beltane Farm Goat Cheese 53
Plum Luv Foods 54
Late Summer CT Heirloom Tomato Salad 54
West Street Grill 55
Mixed Greens with a Sherry Shallot Vinaigrette 56
South End 57
Farmers' Salad 58
Napa & Co. 60
Saunder's Farm Aruguia Salad with Orange Vinaigrette and Harvest Moon Cheese 60
Roìa 62
Crispy Poached Egg Salad 63
Massaro Community Farm 64
Vegan Cream of Carrot Soup 64
Carole Peck's Good News Café 66
Chilled Green Gazpacho 67
Zinc 68
Chilled Pea and Leek Soup with Salmon Gravlax and Pickled Shallots 69
Claire's Corner Copia 71
Fresh Corn Soup 72
G-Zen Restaurant 73
Squash Almond Bisque 74
Golden Lamb Buttery 75
Country Cottage Soup 76
River Tavern 77
Vegetables
Roasted Root Vegetable and Artisan Handcrafted Sausage Stuffing 80
Métro Bis 82
Curried Brussels Sprouts with Bacon and Honey 83
Gilbertie's Herb Gardens and Petite Edibles 84
Brussels Sprouts and Petite Edibles 85
Tarry Lodge Enoteca Pizzeria 86
Rosa Bianca Eggplant alla Caponata 87
Jacques Pépin 88
Peas à la Française 89
Wakeman Town Farm 90
Chipotle Veggie Chili 91
Terrain Westport Garden Café 92
Salt-Roasted Beets with Blood Oranges, Pistachios, and Goat Cheese Salad 93
Cafémantic 94
Curried Roasted Opo Squash 94
Caseus Fromagerie Bistro 96
Roasted Potatoes with Raclette Cheese 97
Farming 101 98
Green Tomato Fritters 99
Waldingfield Farm 100
Grilled Swiss Chard Roll-ups 101
Fried Green Tomatoes with Hot and Sweet Aioli 101
Fat Cat Pie Co. 103
Roasted Potato and Heirloom Tomato Tower 104
Sub Edge Farm 105
Old South Collard Greens with Pot Likker (a.k.a. "Mess o' Greens") 106
Riverbank Farm 108
Garlic-Cilantro Slaw 109
Sautéed Delicata Squash with Kale, Raspberry Balsamic Vinegar, and Toasted Walnuts 109
Schoolhouse at Cannondale 110
Fennel-Parmesan Fritters with Greens in Buttermilk-Bacon Dressing 111
Barcelona Wine Bar & Restaurant 113
Roasted Carrots al Andaluz 114
Beltane Farm 116
Swiss Chard and Fresh Ricotta Cheese 117
Pad 118
Grilled Violetta di Firenze Topped with Heirloom Tomatoes, Fresh Burrata, and Basil 119
Millwright's Restaurant 120
Carrot Terrine and Quinoa Garnished with Soubise and Carrot Top-Cashew Pesto 122
Millstone Farm 124
Roasted Jerusalem Artichokes, Brussels Sprouts, and Carrots 125
Baked Shiitake Caps 125
Sandwiches, Flatbread, Savory Pies, and Crostini
The Farmer's Cow 127
Spinach and Feta Frittata 127
Skinny Pines, LLC 128
Artisan Italian Sausage, Onion, and Kale Frittata 128
Sixpence Pie Company 131
Cottage Pie 132
Cinnamon Chicken with a Mashed Potato Crust Topped with Tomme Cheese (Shepherd's Pie Style) 133
Dish Bar & Grill 134
Heirloom Tomato Pie 134
Chamard Vineyards Farm Winery Bistro 136
Flatbread with Roasted Fig-Olive Tapenade, Goat Cheese Ricotta, "Prosciutto-Style" Duck Breast, and Arugula 137
Sport Hill Farm, LLC 139
Kugelis 140
Marinated Gulled Tofu Medallions 141
Butter-Poached Lobster Sandwich 142
Grants Restaurant and Bar, Restaurant Bricco, and Bricco Trattoria 144
Homemade Whipped Ricotta Crostini with Local Honey and Sage 145
Pasta, Grains, and Beans
Parallel Post 147
Homemade Tagliatelle Pasta with Norm Bloom & Son CT Lobster 148
G. W. Tavern 150
Pasta with Beef and Veal Bolognese 151
Spicy Rabbit Ragù with Pappardelle Pasta 152
Darling Farm 153
Autumn Pasta Sauce of Cauliflower and Apples 154
Macaroni and Cheese 155
Caseus Mac' M Cheese 156
Ricotta Gnocchi 158
Truelove Farms 160
Millet and Lacinato Kale with Dried Sour Cherries, Pistachios, and Chèvre 161
Winivan Relais & Châteaux 162
Lentils with Chonzo and Bacon 163
Sugar & Olives 164
Quinoa Paella 165
Community Farm of Simsbury 167
Seasonal Quinoa Salad 168
Poultry
Ekonk Hill Turkey Farm, LLC 171
Slow Cooker Turkey Chili 172
Billings Forge Community Works & Firebox Restaurant 173
Cast-Iron Duck Breast 174
The Max Restaurant Group 176
MarWin Farm's Duck with Com Bread Stuffing and Strawberry Sauce 178
The Mill at 2T 181
Duck and Foie Gras Routine 182
Bistro Seven Restaurant 184
Organic Duck Breast with Ginger-Carrot Puree and Ginger-Orange Sauce 184
Muse by Jonathan Cartwright 186
Pan-Roasted New England Pheasant Breast with Shallot-Cranberry Puree, Braised Red Cabbage, and Madeira Sauce 187
Buttermilk Fried Chicken 189
CT Valley Farms, LLC 191
Chicken Ginger Stir-fry 192
Mountaintop Mushrooms 193
Chicken and Blue Oyster Mushrooms with Sherry Cream Sauce 193
The Spread 195
Chicken Under a Brick 196
Oven-Roasted Chicken with Stuffing-Style Frittata, Pickled Green Beans, and Poached Cranberries 197
Infinity Music Hail & Bistro 199
Quail with Yarn Puree and Microgreens 199
Fish and Beaford
Coriander Café & Country Store 202
Atlantic Cod with Wild Rice and Corn Griddle Cakes and Garlicky Kale 202
Match Restaurant 205
Bacon-Jalapeño Oysters 206
LeRarm and the Whelk 208
Deviled Eggs with Cornmeal Fried Oysters and Pickled Red Onion 210
Seared Scallops with Corn and Purslane 212
Mystic River Oysters with Grace Cocktail Mignonette 213
Grilled Tuna with White Bean and Arugula Salad 214
Mama's Boy Southern Table & Refuge 215
Low Country Bouillabaisse 216
Estia's American 218
Cioppino Verde 219
Figs Wood Fired Bistro 221
Maple-Glazed Salmon 221
Connecticut River Shad 222
Calamari with Eggplant Chutney 224
Swordfish Pizzaioli 225
La Belle Aurore 226
Stonington Royal Red Shrimp over Root Vegetable Cakes 226
Walrus + Carpenter 229
Stonington Royal Red Shrimp and Heirloom Grits with Smoked Tasso Pork 230
Spicy Littleneck Clams 232
Meat
Local Lamb Burgers with Wasabi Aioli 234
Polpettealla Napoletana (Meatballs) 235
Community Table 236
Swedish Meatballs G. Swenson Style (G. Swenson's Köttbullar) 237
Grass-Fed Beef and Root Vegetable Meat Loaf 238
Four Mile River Farm 239
Four Mile River Farm Burgers 240
Skirt Steak over Roasted Butternut Squash, Rainbow Swiss Chard, Topped with Caramelized Onions 240
Saugatuck Craft Butchery (The Kitchen) 242
Dry-Aged Steak Tartare Crostini with Pickled Garden Turnips 243
Slow-Roasted Porchetta with Cilantro and Smoked Paprika 244
Ox Hollow Farm 245
Oxen Driver's Short Ribs 246
Bailey's Backyard 247
Balsamic-Glazed Short Ribs with Gilfeather Turnip Puree and Rainbow Carrots with Orange-Blossom Honey and Fresh Sage 248
Nutniegger's Lamb Chops 250
Sepe Farm Lamb Meat Loaf with Goat Cheese 250
Truck 252
Green Chile Stew 253
Grilled Berkshire Pork Chops Topped with Braised Pork Belly and Baked Asian Pear Stuffed with Blue Cheese 254
Pork-Belly-Stuffed Tomatoes 257
Bar Sugo 258
Anitpasto Platter 259
Oyster Club and Engine Room 260
Pork Ciccioli Terrine Served on Rustic Bread Topped with Soft-Bailed Duck Eggs and Mustard Pickled Ramps 260
3B Ranch 262
Farmer's Pork Special 262
Pesto, Condiments, and Sauces
Urban Oaks Organic Farm 264
Arugula and Sunflower Seed Pesto over Sliced Heirloom Tomatoes 265
Fort Hill Farm 266
Garlic Scape and Basil Pesto 266
Averill Farm 267
Quince Paste (Membrillo) 267
Green Tomato Salsa Verde 268
Cato Corner Farm 269
Fondue with Farmstead Cheeses 269
Chef Scott Quis's Kimchee 270
Northfordy Farm 271
Fresh Pickled Ginger 271
Drinks
Hidden Vegetable Smoothie 273
Green Pear Smoothie 273
The Stand Juice Company 274
Summer Garden Mojito Smoothie 274
Sweet Curry Juice 274
The Willows 275
Garden Fresh Bloody Mary 276
Infused Vodka 276
Miya's Sushi 278
Knot Your Mother's Lemonade 279
Desserts
Wave Hill Breads Bakery 281
Maple Bread Pudding 282
Honey Black Walnut Tart 284
Blueberry Tea Cake with Crumble Topping 285
Blueberry Sour Cream Coffee Cake 286
Strawberry Shortcake 287
Fresh Peach Tart 287
Bloodroot Restaurant 289
Macerated Summer Fruit Tart 290
The SoNo Baking Company & Café 292
Caramel-Apple Tart 293
Strawberry Frangipane Tartlets 295
Pâte Sucrée 296
Simon Pearce Restaurant 296
Individual Pumpkin Cheesecakes with a Gingersnap Cookie Crust and Citrus-Cranberry Compote 297
Maple Pecan Bourbon Pie 300
Dirt Road Farm 301
Maple-Cardamom Pots de Crème with Crème Fraîche and Fleur de Sel 301
Baked Bishop's Orchard Gala Apples with Whipped Caramel Cream and Apple Cider Sauce 302
Ashlawn Farm Coffee and Lyme Farmers' Market 304
Cold Brew Infused Irish Coffee Cupcakes with Bittersweet Whiskey Ganache 305
Fort Hill Farms 306
The Quintessential Lavender Cookies 307
Zest Fresh Pastry 308
Chocolate-Orange Five-Spice Bundt Cake 308
Lemon-Lavender Coconut Macaroons 309
Connecticut Farm Table Cookbook Directory 310
Photography Credits 315
Index 316
People and Places 324